Oven Temperature Charts - Meat

24

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Food

 

 

Main Fan Oven Cooking

 

Food

 

Top Oven Convection Cooking

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Note: Up to two shelves may be used in this oven. The position of these

 

 

Meat

Pre-

Temperature

Time

Position from

 

 

 

is not important providing they are evenly spaced.

 

 

heat

oC

(approx.)

Base of Oven

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Meat

 

Pre-

Temperature

Time

 

Beef/Lamb

Yes

170/180

35 mins per 450g

1 A

 

 

heat

oC

(approx.)

 

(Slow Roasting)

(1lb) + 35 mins over

 

Beef

 

No

160/180

20-25 mins per 450g (1lb)

 

Beef/Lamb

Yes

180/190

35 mins per 450g (1lb)

1 A

 

 

+ 20 mins extra

 

(Foil Covered)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Lamb

 

No

160/180

20-30 mins per 450g (1lb)

 

Pork

Yes

170/180

40 mins per 450g (1lb)

1 A

 

 

+ 25 mins extra

 

(Slow Roasting)

+ 40 mins over

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pork

 

No

160/180

20-30 mins per 450g (1lb)

 

Pork

Yes

190/200

40 mins per 450g (1lb)

1 A

 

 

+ 25 mins extra

 

(Foil Covered)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chicken/Turkey

 

No

160/180

15-20 mins per 450g (1lb)

 

Poultry/Game

Yes

170/180

25-30 mins per 450g (1lb)

1 A

 

up to 4kg (8lb)

 

+ 20 mins extra

 

(Slow Roasting)

+ 25 mins over

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Turkey up to 5.5kg

 

No

150/160

12-14 mins per 450g (1lb)

 

Poultry/Game

Yes

195/200

25-30 mins per 450g (1lb)

1 A

 

(12lb)

 

+12 mins extra

 

(Foil Covered)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Turkey over 5.5kg

 

No

150

10 mins per 450g (1lb) e.g.

 

Casserole Cooking

Yes

150

2 -212hours

1 A

 

(12lb)

 

 

 

10kg (22lb) = 264 mins

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Casserole Stews

 

No

140

112 - 2 hours

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

COOKING MEAT/POULTRY IN THE TOP OVEN

Small joints of meat up to 1.5Kg (3 lbs) and poultry up to 3.6Kg (8lbs) can be roasted in a small meat pan in the top oven.

IF USING ALUMINIUM FOIL

1. Never allow foil to touch sides of oven. 2. Never cover interior with foil. 3. Never cover shelves with foil.

The most accurate method of testing the readiness of joints of meat or whole poultry is to insert a meat thermometer into the thickest part of a joint of meat, or the thickest part of poultry thighs, during the cooking period. The meat thermometer will indicate when the required internal temperature has been reached.

 

Beef

Pork

Lamb

Poultry

 

 

 

 

 

 

Rare 60OC

Medium 70OC

Well Done 75OC

90OC

80OC

90OC

 

 

 

 

 

 

Page 24
Image 24
Hotpoint UT47, UD47 manual Cooking MEAT/POULTRY in the TOP Oven, If Using Aluminium Foil, Top Oven Convection Cooking